Healthy canned tuna meal prep is finally here with these Sweet Potato Tuna Cakes! This high protein recipe is cheap to make with common ingredients, has a ton of flavor, and takes just a few minutes to prep.
All you need for this one? A bowl big enough to mix all of your ingredients in, something to mix them with, and something to cook your canned tuna cakes on!
Add right into your bowl 1 large whole egg or 2 large egg whites, 1/2 teaspoon of black pepper, 1/2 teaspoon of salt, 1/2 teaspoon of garlic powder, 1 tablespoon of dill weed, 1 1/2 tablespoons of parsley, 1 can of drained tuna, 1/2 large sweet potato (canned or cooked), 1/2-1 teaspoon of Tabasco or other hot sauce, and 1/4 cup of rolled oats turned into oat flour.
Homemade Oat Flour
Make your own homemade oat flour by putting your rolled oats into either a blender or food processor and blending or processing them until they look like flour! Simple, right?
Don’t have rolled oats or oat flour? Use any other flour you prefer or some bread crumbs!
Mix all of those together until your sweet potato tuna cakes mix looks well incorporated. I like using my hand to speed this step up.
Take out a baking sheet and optionally line it or coat it with some non-stick cooking spray/olive oil.
Shape your mix into your canned tuna cakes however big or small you ant them.
Put them into the oven on 350F/176C for around 20 minutes. Keep in mind that cooking times may change depending on the size that you made your sweet potato tuna cakes.
After 20 minutes, flip them over, and put them back into the oven on 350F/176C for an additional 10 minutes.
Remove your cakes from the oven and eat them as is, in a sandwich, with some lettuce instead of bread (low carb), and so on. Let us know some of your favorite ways to eat these in the comments below.
How about a Protein Sweet Potato Pie for dessert!?
Sweet Potato Tuna Cakes
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Ingredients
- 1 Can Tuna
- ½ Large Sweet Potato - Cooked or Canned
- ½ Teaspoon Black Pepper
- ½ Teaspoon Salt
- ½ Teaspoon Garlic Powder
- 1 Teaspoon Tabasco - Or less/Other Hot Sauce
- 1 ½ Tablespoons Parsley
- 1 Tablespoon Dill Weed
- 1 Large Whole Egg - or 2 Large Egg Whites if you're trying to cut down on fat
- ¼ Cup Rolled Oats
Instructions
- Turn your Rolled Oats into flour by blending or processing them together until they look like flour
- Drain your Tuna
- Add all of your ingredients together in a bowl
- Give those a mix
- Shape your mix into 4 cakes
- Place your cakes onto a baking sheet coated with non-stick cooking spray or lined with parchment paper for easy clean up
- Bake on 350F/176C for 20 minutes
- Flip them over and bake for another 10 minutes
Video
Notes
- Calories: 356
- Fat: 8g
- Saturated Fat: 2g
- Sodium: 386mg
- Carbs: 34g
- Fiber: 5g
- Sugar: 7g
- Protein: 37g
Nutrition
10 Comments
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loved this one. i added a bit of apple sauce to make it more moist. Delicious!!
Love to hear it Laurel! Thank you for the awesome feedback.
Just made this tonight, thank you so much for your amazing recipes! these are absolutely delicious! I didnt have any parsley or dill but i did sub in a half teaspoon of paprika and a half teaspoon of cumin powder and it came out fantastic!
made these tonight and I too ate the whole batch. But lucky for me, I doubled it so I have enough for another meal! They were yummy but I think it needed more on the flavor side…will be experimenting a bit. Great way to get fish into my diet.
BTW, I was surprised tonight to learn that we are practically neighbors! (I’m in Manchester) I have been following you on youtube for a while now! LOVE your recipes!
I tried the BEST protein bar recipe earlierr this week…yummmmy too!
Keep the recipe’s coming!!!
Just made these last night; planned to only eat two, and I ate the whole batch! You have officially converted me onto the canned tuna bandwagon. These sweet potato tuna cakes are hands down one of the best cutting meals I have had, and the low calories mean I don’t feel guilty in the slightest!
Must express my immense gratitude for this recipe. Delicious. Healthy. PERFECT for a cut.
Wow! What an impressive cavalade of tastes…Fantastic! My only modification: hot wing sauce in stead of Tabasco, and a bit more than a half tsp, too. 😉
I just made these, probably the best thing I’ve ever cooked. Keep up the recipes.
Thanks Robert!